Entree: Spain – Pollo al ajillo (garlic chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 bone-in chicken breasts, approx. 8 oz (225 g) each
- 1 1/2 tsp (7 ml) salt
- 1/2 tsp (2 g) black pepper
- 1/3 cup (80 ml) olive oil
- 8 cloves garlic, crushed (approx. 0.85 oz (24 g))
- 1/2 cup (120 ml) dry white wine
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (30 g) butter
- 1/4 cup (15 g) fresh parsley, chopped
- 1 1/2 cups (285 g) long-grain rice (uncooked) for serving
- 1 tsp (5 g) smoked paprika (optional)

Show original ingredient measurements

- 4 bone-in chicken breasts, approx. 8 oz (225 g) each
- 1 1/2 tsp (7 ml) salt
- 1/2 tsp (2 g) black pepper
- 1/3 cup (80 ml) olive oil
- 8 cloves garlic, crushed (approx. 24 g)
- 1/2 cup (120 ml) dry white wine
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (30 g) butter
- 1/4 cup (15 g) fresh parsley, chopped
- 1 1/2 cups (285 g) long-grain rice (uncooked) for serving
- 1 tsp (5 g) smoked paprika (optional)

Instructions

1. Season chicken with salt, pepper and paprika. In a large sauté pan heat olive oil and butter over medium-high heat, brown chicken well on both sides, remove; add crushed garlic and cook briefly without burning, return chicken, add white wine and lemon juice, reduce heat, cover and simmer 20–30 minutes until chicken is tender and sauce has concentrated.  
2. Cook rice separately; finish chicken with chopped parsley, spoon sauce over the rice and serve immediately.